Cloud Bread


Instructions:

Pre-heat the oven to 220CFAN, 475F, Gas Mark 9

Slice the avocados in half, and then slice lengthwise into wedges.

Crack the egg into a small bowl and beat for 1 minute

 

Place the flour into a separate bowl and add the smoked paprika and black pepper, stir to combine

 

Place the semolina into a small bowl

 

Line a baking tray with baking parchment

 

Dip a slice of avocado into the flour, then into the egg and then into the semolina, making sure it is evenly coated.  Place the avocado slice on the baking tray and repeat until all the slices have been covered.

TIP: to make this vegan, swap the egg for a little aquafaba (liquid found in can chickpeas)

Makes 4 slices
Prep time: 5 minutes
Cooking time: 15-20 minutes

Per slice

Calories: 51

Fat: 3.4g

Saturates: 0.9g

Carbs: 0.3g

 of which sugars: 0.3g

Fibre: 0g

Protein: 4.5g

Salt: 0.16g

 

Ingredients:
 

• 2 eggs

• 25g low fat cream cheese

• pinch of cream of tartare

• Rapeseed oil spray

• 1/4 tsp mixed herbs (optional)

Vegan friendly

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© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.